KOREAN MISO AND HONEY GLAZED COD RECIPE - (4.3/5)
Provided by DeliciouslyDished
Number Of Ingredients 15
Steps:
- Line a baking sheet with aluminum foil and oil it or spray it with non-stick cooking spray. Arrange the cod filets on the baking sheet. In a small bowl, whisk together or use a fork to combine the honey, vinegar, gochujang, miso, soy sauce, garlic, ginger and sesame oil. Separate out about 2 tablespoons of the mixture and brush it over the fish. Let the fish rest in the refrigerator for at least 30 minutes but up to an hour to let the fish marinate. Preheat your broiler to HIGH with a rack placed about 8 inches below the element. Scatter the prepared beech mushrooms around the fish filets and slide the pan onto the rack. Broil the fish for 3 to 5 minutes, or until the glaze is bubbly and charred in places. Remove the pan from the oven and turn the oven off of broil and up to 375°F. Brush the remaining glaze over the fish and return the pan to the oven for 5 to 10 minutes, depending on the thickness of your filets, or until they are opaque and flake easily with a fork. Serve over rice and steamed broccoli and garnish with toasted sesame seeds and thinly sliced green onions. Notes *If your cod filets are quite large, you will want to cut them into pieces that are about 4 inches at their largest point. The more evenly you can cut them, the more evenly they will cook. Also, if your cod is skin on, prepare it with the skin side down and then slide it from the skin before serving. **If you cannot find gochujang, you can substitute chili garlic sauce or sambal oelek. It will be slightly spicier, but still good. ***If you cannot find beech mushrooms, you can halve 1 cup of baby button or crimini mushrooms or thinly slice larger button or crimini mushrooms.
MISO GLAZED COD
Asparagus and shiitake mushrooms round out this delicious meal of sustainable fresh cod fillets marinated in an Asian miso blend from Heidi Larsen of Foodie Crush.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 5h
Yield 4
Number Of Ingredients 10
Steps:
- Cut the cod into 4 equal pieces, rinse and pat dry.
- In a small saucepan, combine the water and sugar and bring to a boil. Stir in the miso and mirin or sake. Place the pan back over medium-high heat and stir until the sugar has dissolved. Remove from the heat and cool.
- Place the cod in a ceramic dish and coat with the miso glaze. Marinate the fish overnight or for at least four hours.
- Preheat the oven to 450 degrees F. Line a sheet pan with Reynolds Wrap® Aluminum Foil. Wipe off the excess marinade from the fish (but do not rinse with water) and place skin-side down on the foil-lined pan.
- Drizzle the asparagus spears and sliced mushrooms with olive oil and season with kosher salt and black pepper. Toss to coat. Scatter the vegetables around the fish fillets.
- Broil the fish and vegetables for 10 to 15 minutes depending on the thickness of the cod, or until the fish has cooked through but is still flaky and the vegetables are fork tender.
Nutrition Facts : Calories 262.2 calories, Carbohydrate 23.8 g, Cholesterol 36.4 mg, Fat 8.5 g, Fiber 3.9 g, Protein 20.9 g, SaturatedFat 1.3 g, Sodium 947.5 mg, Sugar 15.5 g
MISO-GLAZED COD
This is the product of a tub of white miso that had sat too long untouched and some lovely cod fillets I got on sale today. Salty and a touch sweet. Very quick and easy to prepare, but elegant enough for a dinner party.
Provided by under12parsecs
Categories Asian
Time 13m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your broiler. Line a baking pan with foil and spray foil with non-stick spray.
- Combine miso, vinegar, hot water, lemon juice, soy sauce, sugar, ginger and garlic in a small bowl and beat with a whisk until smooth.
- Place cod in the baking pan and sprinkle with pepper.
- Spread miso mixture on the top of each cod fillet.
- Broil the fish 5 inches from the heat until just opaque in the center, 5-8 minutes.
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- Line a baking sheet with aluminum foil and oil it or spray it with non-stick cooking spray. Arrange the cod filets on the baking sheet.
- In a small bowl, whisk together or use a fork to combine the honey, vinegar, gochujang, miso, soy sauce, garlic, ginger and sesame oil. Separate out about 2 tablespoons of the mixture and brush it over the fish. Let the fish rest in the refrigerator for at least 30 minutes but up to an hour to let the fish marinate.
- Preheat your broiler to HIGH with a rack placed about 8 inches below the element. Scatter the prepared beech mushrooms around the fish filets and slide the pan onto the rack. Broil the fish for 3 to 5 minutes, or until the glaze is bubbly and charred in places. Remove the pan from the oven and turn the oven off of broil and up to 375°F. Brush the remaining glaze over the fish and return the pan to the oven for 5 to 10 minutes, depending on the thickness of your filets, or until they are opaque and flake easily with a fork.
- Serve over rice and steamed broccoli and garnish with toasted sesame seeds and thinly sliced green onions.
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